Easy

unit

Orange

Salt

pinch

Powdered almonds

Cane sugar

Cinnamon (powder)

teaspoon

Tarta de Santiago

Mix all the ingredients, except the eggs, in a bowl using a spatula or wooden spoon. Grate orange zest over the mixture. Add eggs and continue mixing until smooth.

Grease or line a 17 cm diameter round mould. Adapt the size of the mold to your needs.

Pour the mixture into the tin and place in a preheated oven at 175°C for 30 minutes, until the top is golden brown.

Allow to cool before unmolding. Take care not to rush the process to avoid breaking the cake. Place the cooled cake on a wire rack and add the carefully cut scallop cross in the center. Sprinkle with powdered sugar.

Easy

40 min

Breakfast

Spanish

Dessert

Birthday

Child

Servings

4

Nutrition

/ per serving

Directions

Step #1

5 min.

Step #2

5 min.

Step #3

30 min.

Step #4

0

Sign in